Aunt Eileen's Stuffed Eggplant You Have To Try

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Aunt Eileen's Stuffed Eggplant

"A culinary delight, excellent organized with eggplant sparkling from the garden!"

Ingredients :

• 2 (1 pound) eggplants
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 sprigs clean parsley, chopped
• 1 1/2 cups clean bread crumbs
• half of cup grated Gruyere cheese
• 2 tablespoons chopped black olives
• 1 tablespoon capers
• 1 lemon, juiced
• 1 teaspoon chopped sparkling basil
• 1/four teaspoon beaten pink pepper flakes
• 1 teaspoon salt
• pepper to taste
• 12 slices tomato
• 1/4 cup grated Gruyere cheese
• four tablespoons olive oil

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

• Preheat oven to 350 stages F (175 levels C). Cut eggplant in half of, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
• Heat 2 tablespoons olive oil in a skillet over medium warmth. Cook chopped eggplant for approximately 1 minute. Stir in onion, garlic, and parsley, and cook until soft. Transfer to a huge bowl, and blend in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
• Top filled eggplants with overlapping slices of tomato. Sprinkle evenly with final 1/four cup cheese, and drizzle with last 4 tablespoons olive oil. Place on baking sheet.
• Bake in preheated oven for half-hour.

Notes :

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